Cabbage, Black Eyed Pea, and Sausage Soup

Cabbage, Black Eyed Pea, and Sausage Soup

Cozy up with a bowl of sausage, black eyed pea, and cabbage soup! Packed with savory flavors, hearty ingredients, and a touch of Southern magic, it’s the perfect easy recipe for chilly days.

Course Slow Cooker

Cuisine American - Southern

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 316kcal

Author Marye Audet-White

Ingredients

12 ounces smoked sausage
½ cup onion chopped
½ cup bell pepper chopped
1 pound cabbage chopped
2 cloves garlic chopped
2 teaspoons cajun seasoning
1 quart chicken stock
21 ounces Rotel tomatoes
30 ounces black eyed peas drained and rinsed

Instructions

Add all ingredients except black eyed peas to a slow cooker.
Cook on low for 5 ½ hours.
Add black eyed peas.
Continue to cook for 30 more minutes.

Notes

Storage:

Wait until the soup cools before refrigerating it in an airtight container. It’ll last in the fridge for four to five days.

Sausage cabbage soup freezes really well, so you can keep leftovers much longer. Store it in a freezer-safe container and freeze for up to three months. Thaw frozen soup in the fridge before reheating.

Reheat leftover soup on the stovetop or in the microwave until hot.

Tips:

- If you have younger kids, I recommend chopping the sausage "coins" into half moons or even quarters, depending on their age. Slices (like in my photos) can be a choking hazard to little ones.

- Don’t add the black-eyed peas at the beginning of the cooking time. Otherwise, they’ll overcook and become mushy.

Nutrition